The Gongfu Cha tea ceremony, which originated in Fujian and Guangdong and is now widespread throughout China and beyond, is a refined and precise way of preparing tea. It emphasizes multiple short infusions, using high-quality loose-leaf tea and specialized utensils to bring out the best flavors and aromas.

Teaware for Brewing

Gaiwan – Lidded Bowl. A small porcelain or glass bowl with a lid and saucer, used for steeping tea. It allows full control over the brewing process.

Yixing Teapot. A small, unglazed clay teapot made from Zisha (purple clay), famous for its ability to absorb tea flavors over time. It is often dedicated to a specific type of tea.

Cha Hai or Gong Dao Bei – Fairness Pitcher. A glass or ceramic pitcher used to ensure an even distribution of tea strength among all guests.

Tea Cups. Small cups, usually made of porcelain, glass, or clay, used to serve the brewed tea. They enhance the tasting experience by allowing sips rather than large gulps.

Utensils for Handling Tea

Cha He – Tea Presentation Vessel. A small, curved dish used to display and inspect dry tea leaves before brewing.

Cha Ze – Tea Scoop. A scoop, often made of bamboo or wood, used to transfer loose tea leaves from the storage container to the brewing vessel.

Cha Lou – Funnel. A small funnel used when transferring tea leaves into a narrow-mouthed teapot, preventing spills.

Water-Related Tools

Cha Hu – Kettle / Water Boiler. Used to heat water to the ideal temperature for brewing tea. Traditional setups use a clay kettle over charcoal, while modern versions include electric kettles.

Huo Lu – Charcoal Stove. A small stove used for boiling water in traditional Gongfu Cha setups.

Tools for Serving and Cleaning

Cha Ban – Tea Tray. A tray designed to catch excess water and tea spillage, typically made of bamboo, wood, or plastic. Some have built-in drainage systems.

Cha Dao – Tea Tools Set, including:

Cha Jia – Tea Tweezers: Used to handle hot cups.

Cha Chi – Tea Spoon: Helps to scoop tea from the presentation vessel.

Cha Dao – Tea Knife / Needle: Used for prying open compressed tea cakes.

Cha Jin – Tea Cloth: A small cloth for wiping excess water or cleaning teaware.

Tasting and Aroma Enhancement

Wen Xiang Bei – Scent Cup. A tall, narrow cup used to capture and appreciate the aroma of the tea before drinking.

Xiang Dao Bei – Incense Burner. Some traditional tea setups incorporate incense to create a relaxing atmosphere.

Chabaixi – Tea Art Basin. A shallow bowl used for Song Dynasty-style "tea art" (water patterns in frothed tea).

Tea Storage and Preparation

Cha Cang – Tea Storage Container. Airtight containers made of ceramic, metal, or bamboo to store loose tea leaves and protect them from moisture and odors.

Chao Zhou Sha Diao – Chaozhou Clay Water Filter. A clay water filtration system that enhances water quality, used by traditional tea masters.

Tea Table Accessories

Shui Fang – Waste Water Bowl. A bowl or basin used to discard excess tea or rinse water.

Zhuo Cha – Rinsing Bowl. Used to rinse and clean teaware before and after brewing.

Shui Tong – Drain Bucket. Collects waste water from the tea tray during the ceremony.

Cha Dao – Tea Knife for breaking compressed tea cakes.

Puerh Storage Crock – A ceramic jar used for aging Pu'Er tea.

The Gongfu Cha tea ceremony is an intricate and highly refined method of tea preparation that relies on specialized teaware to enhance the flavor, aroma, and experience of the tea. From the essential Gaiwan or Yixing teapot to specialized tools like the scent cups and tea scoops, each piece of equipment plays a role in creating a balanced, mindful, and sensory-rich tea experience.
Whether practiced formally or casually, Gongfu Cha remains one of the most elegant and immersive ways to enjoy tea, honoring centuries of Chinese tea tradition.

All content on this website, including text and photographs, is the property of AN SHIM TEA and is protected by copyright laws. Unauthorized use, reproduction, or distribution is strictly prohibited. All rights reserved.